250 ml 1 cup milk full fat 125 ml 05 cup cream. Recipe for Swiss Zopf Ingredients.

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40g fresh yeast or 13g of dried yeast 600ml milk at room temperature.

Zopf recipe. Allow the mixture to rest for 10 minutes or until it has started to foam. Hi I used your recipe to make Zopf for National Swiss Day. Using a brush cover the Zopf with the egg wash.
Once the milkcreamsugar mix is hand-warm add the fresh yeast and stir until it resolves. Crumble the yeast add. In a large bowl combine the flour salt.
Until doubled in size. Mix milk cream and sugar and carefully warm it up just hand-warm not more. Be careful if you heat it up too much the yeast dies and the dough will not rise.
Cut the butter into pieces mix in with the egg and milk knead into a soft smooth dough. 1kg White flour I use both plain white flour or a mix of 90 white and 10 spelt depending that I have in the house 1 tablespoon of salt. Mix the flour salt and sugar in a bowl.
When Zopf is risen crack the egg into a small bowl add a sprinkle of salt or sugar and mix well. In a small bowl mix together the yeast sugar and half a cup of the milk. Just took it out of the oven and it looks and smells wonderful.
170g butter cut into small pieces. Cover and leave to rise at room temperature for approx. 1 tablespoon of sugar.
I use fresh yeast is I proved the yeast in 50 to 60 mls of warm water first otherwise I followed your recipe. I made the dough one day and put it in the fridge overnight and made the bread the next morning. Pastry Chef Fred Pfister demonstrates his method for making Zopf a Swiss Plaited BreadPlease note website has now changed - For full recipe and direction.
For the Egg Wash. 1 egg and a drop or two of water.

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